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These aren’t your average sausage egg muffins. These muffins have a beautiful soft boiled jammy egg inside a savory, tender, fluffy breakfast sausage and cheese muffin.
From the outside it looks like any ordinary savory muffin freckled with chives, breakfast sausage bits and a golden brown exterior.
But the unforgettable experience is slicing this freshly baked muffin in half and seeing a jammy egg yolk appear right in the center.
It truly is jaw dropping. I remember my first time I had a muffin like this we were in New York browsing Chelsea Market and stopped at Sarabeth’s to grab a quick bite. I had a breakfast muffin just like this that had a soft boiled egg inside and it.was.INCREDIBLE.
It reminded me that I had a very similar muffin in San Francisco at the famous bakery Craftsman and Wolves a few years ago. If you don’t live near New York or SF…this is my copycat recipe of those muffins that you can make in the comfort of your own home. I knew once I had it, I had to re-create it!
The thought of making breakfast muffins with an egg in the middle of it seems a little intimidating, right? “How do you get it in there?” “How do you make sure the egg doesn’t overcook?” “It looks complicated, should I even try?”
The answer is YES. YOU NEED TO TRY THIS! I have a video down below for you to watch for the step by step process.
These Sausage Egg Muffins are:
- 10-ish ingredients!
- Are a fun way to switch up for breakfast routine.
- Less intimidating than you think, trust me!
- Great for brunch, meal prep, Easter or any holiday breakfast.
- Satisfying and a healthy way to start your day.
- Flour: I use all-purpose flour but you can use a gluten free flour if needed.
- Breakfast sausage: I use the pork sausage breakfast rolls (the New York Company brand) and cook on the stove until no longer pink. Chop into tiny pieces so there aren’t overly large chunks inside the muffin. I only use 8 oz and save the other half of the sausage for another time.
- Soft boiled eggs: A 6 minute soft boiled egg with at least 30 minutes of fridge time in an ice water bath will give you a sausage egg muffin with a jammy/runny egg yolk in the middle. The shell on a soft boiled egg can be sometimes challenging to peel so the fridge time in an ice water bath is crucial. Take your time peeling, and cook a 7th egg just in case one egg goes rouge and breaks!
- Chives: I love the flavor of adding fresh chives, but you can of course use any herbs you’d like: rosemary, thyme, sage, etc.
- Cheese: I love these muffins with cheddar cheese but you can experiment with different cheeses like Colby jack, mozzarella or even cottage cheese.
- Other ingredients needed: melted butter, baking powder, sugar, salt, milk
Step by Step Directions for Sausage Egg Muffins
- Prepare the soft boiled eggs. See recipe card for more details.
- Cook the breakfast sausage and set aside.
- Whisk together the dry ingredients in a large bowl.
- Melt the butter and slightly cool, then whisk in an egg and the milk.
- Pour wet ingredients into dry, gently mix.
- Fold in the sausage, shredded cheddar and chives.
- Place ~2 Tbsp. batter into each muffin tin hole and make a well in the middle.
- Place a peeled, soft boiled egg in the well and then spoon more batter on top to cover the egg.
- Bake for 18-20 minutes, enjoy immediately!
Tips and Variations
- If you have an Instant Pot you can make the soft “boiled” eggs in it! Add 1 cup water to the Instant Pot. Place the trivet down and 6 eggs. Cook on low pressure for 3 minutes, add to an ice bath and follow the rest of the directions the same way.
- The soft boiled eggs may be hard to peel which is why I encourage you to make sure you place them in an ice bath and then in the fridge.
- If the egg yolks aren’t as runny as you prefer when you slice the muffins in half, you can try placing the peeled soft boiled eggs in the freeze for 20-30 minutes before placing in the well of the muffin batter. This freeze time helps the yolk stay nice and jammy. I’ve found enough ice in the water bath and 30 minutes of fridge time is usually enough to keep a runny yolk.
- Use a cookie scoop when scooping the batter to ensure even sized sausage egg muffins.
- Instead of cheddar cheese, you can use cottage cheese, Colby jack or mozzarella.
- Instead of ground breakfast sausage, you can use pancetta, diced ham or bacon bits!
- Instead of all purpose flour you can use your favorite gluten free flour, chickpea flour, almond flour, etc.
Can I just crack an egg into the well of the batter instead of soft boiling it prior?
I’ve seen a few recipes use this method but I haven’t tested it out myself. I’d imagine it works well, but you may not get a nice runny yolk if that is what you’re after.
How do you peel the shell off of soft boiled eggs?
The best method I’ve found to peeling the shell off without destroying the egg is to find the air bubble and start peeling there. You should be able to see the gap between the egg white and the shell. If you can’t find an air bubble, gently tap the pointy edge of the egg with the back of a spoon (not on the counter) and begin carefully peeling. You can also try adding a touch of vinegar and salt to the boiling water to help the shell to come off a bit easier.
How should I reheat these?
If you have a toaster oven, I recommend 10 minutes at 350°F. If not, a minute or so in the microwave works well.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 6 large soft boiled eggs, shell removed
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 2 tsp. sugar
- 1/2 tsp. salt
- 1 1/4 cup whole milk
- 1/2 cup butter, melted and slightly cooled
- 1 large egg
- 1 cup breakfast sausage, cooked (about 8 oz.)
- 1 cup shredded cheddar cheese
- 1 Tbsp. fresh chives, chopped
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Prepare the soft boiled eggs. Bring a large saucepan to boil over medium-high heat. Gently lower the eggs, straight from the fridge, into the water with a spoon. Let cook for 6 minutes. Fill a bowl with ice and water. Once the eggs are ready to be removed, use a slotted spoon to gently place into the ice water bath. Place the eggs, in the ice bath and all, in the fridge for at least 30 minutes.
- Preheat the oven to 450°F. Spray a 6 count jumbo muffin tin with non stick spray or line with silicone liners.
- Whisk together the flour baking powder, sugar and salt in a large bowl.
- Whisk together the milk, melted butter and egg in a separate small bowl or measuring cup.
- Pour the butter mixture into the dry ingredients and fold gently. Then add in the shredded cheese, cooked sausage and chives. Fold just until combined or until no more flour pockets remain. (Batter will be thick!)
- Place ~2 Tbsp. of muffin batter into prepared muffin tin (I like to use a cookie scoop for this) and make a well in the batter with a spoon.
- Carefully peel the shells off of the soft boiled eggs and place the egg in the well you created. Scoop more batter on top and around the muffin to cover the egg. Repeat with remaining muffins.
- Bake for 18-20 minutes or until the tops of the muffins become golden brown. Slice in half immediately for a runny egg yolk, or allow the muffins to cool for ~5-10 minutes for a jammy or more hard boiled egg yolk.
- Store properly sealed in the fridge for 3-4 days.
- If your egg yolks aren’t as runny as you prefer when you slice the muffins in half, you can try placing your peeled soft boiled eggs in the freeze for 20-30 minutes before placing in the well of the muffin batter. This freeze time helps the yolk stay nice and jammy. I’ve found enough ice in the water bath and 30 minutes of fridge time is usually enough to keep a runny yolk.
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.